Cured salmon and rye

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What a mad colour beetroot is! I used it to cure some salmon with horseradish, dill and citrus but to go with it I made this rye bread which was the star of the show, it’s got such an honesty about it, proves slowly and then gets baked and just sits there waiting for butter. Apparently it can last in the same condition for up to a week. Something for sure we will never know!

you need:

  • 200g strong white flour
  • 340gr rye flour
  • 2 tsp salt
  • 30g unsalted butter
  • 7g instant yeast
  • 140ml milk
  • 140ml buttermilk
  • 1 tblspn black treacle
  • 1 tblspn malt extract

Make a dough with all the ingredients and knead it for at least 10 minutes, it’s sticky but don’t worry. Leave to double in size for 2 hours or more then knock back and work for a minute or two.

Shape in to a loaf and leave to double in size again covered with plastic or a damp cloth. When ready, bake at 200 C for 35 – 45 minutes and leave to cool completely on a wire rack, you can cut it quite thinly and it’s super tasty. I have made it with more and less rye flour, the more rye you use the heavier and more dense, so if you prefer it lighter add less rye and more white flour.

 

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